One-Pan Fish With Bacon and Sweet Corn
Updated July 27, 2021
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 (6-ounce) fish fillets, such as tilapia, snapper, trout or striped bass, skin on or off
Kosher salt
½ cup chopped flat-leaf parsley leaves and tender stems
½ teaspoon red-pepper flakes
2 garlic cloves, finely grated
1 tablespoon chopped thyme leaves (from 5 to 6 sprigs)
1 lemon
4 tablespoons extra-virgin olive oil
4 bacon slices, chopped
2 small shallots, finely chopped
2 cups fresh corn kernels (from 2 ears of corn)
Nutritional analysis per serving (4 servings)
25 grams carbs; 155 milligrams cholesterol; 504 calories; 16 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 29 grams fat; 3 grams fiber; 776 milligrams sodium; 38 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lightly season both sides of the fish fillets with salt. In a large bowl, combine ¼ cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
- Step 2
Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Step 3
Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
- Step 4
Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining ¼ cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.
Private Notes
Comments
The instructions do seem to suggest flipping, but I find that doing so almost invariably results in a messier presentation. I've had excellent success simply cooking fillets skin-side down, covered with a heavy lid, for a few extra minutes; the bottom obtains a nice sear, and the top remains tender and pretty.
Interesting discussion. When I cook skin-on fish (which is most of the time, since my fish of choice is steelhead trout from Costco), i start it in the skillet on low, skin-side down, and cook until the skin begins to crisp. I then flip to the already-seasoned skinless side down, cook until it begins to brown, peel the skin off and season the top side, and then put the formerly-skin-side back down long enough to brown and firm up: a bit of crust on both sides and our pup gets the crisp skin.
If the fish has skin, cook skinless side first. Easier to turn over to cook other side.
This was easy and everyone enjoyed it! I subbed mint for the parsley in the marinade, and also added a chopped Serrano pepper instead of the red pepper flakes (we like spicy). I also used the random fish pieces that had accumulated in my freezer--trout, tilapia and salmon. All were great!
This dish would be nice served over rice. We had no parsley so I used kale chopped finely. It worked fine.
This is a great summer recipe. I used orange roughy and added the cherry tomatoes with the corn. Really wouldn’t be special without the bacon.